Friday, February 8, 2008

Carrot Oatmeal Chocolate Chip Cookies

Here is the Carrot Oatmeal Chocolate Chip cookie recipe I mentioned a few posts back, for Snickollet or whoever else is interested. It's originally from Taste of Home, with a few minor changes of my own. Plus, I've halved the recipe here so it doesn't make ridiculously huge quantities. If you have to feed a roving band of teenagers or something, feel free to double it back up.

1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup shredded carrots
2 cups quick cooking oats
3/4 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips


In a large mixing bowl, cream the butter, shortening, sugar, and brown sugar. Beat the eggs and vanilla. Add the carrots; mix well.

Combine the oats, whole wheat flour, all-purpose flour, baking soda, and salt. Add to creamed mixture and mix well. Stir in the chocolate chips. Cover and refrigerate for at least 4 hours.

Preheat oven to 375 degrees. Drop by rounded tablespoonfuls 3 inches apart onto baking sheets coated with cooking spray. Bake for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Random unrelated thought: N-man had a huge tantrum today. It lasted for about 10 minutes while we were trying to get out the door, then for quite some time in the car as well. Suddenly, he stopped screaming, and one second later, said, "I'm happy now." Wow, talk about emotions changing with one second notice. Or perhaps I'm finally developing that tantrum-stopping superpower.